Name: Pink Lemonade Stand Cake
Prep time: 50 min
Cook time: 50 min
Yield: 1
Ingredients: 1 cup buttermilk -; 2 tablespoons lemon juice -; 2 tablespoons seedless strawberry jam, warmed -; 2 tablespoons thawed pink lemonade concentrate -; 2 tablespoons grenadine syrup -; 1 cup unsalted butter, softened -; 1-1/4 cups sugar -; 3 tablespoons grated lemon zest -; 4 large eggs, room temperature -; 1/2 teaspoon vanilla extract -; 2-1/2 cups all-purpose flour -; 1 teaspoon baking powder -; 1/2 teaspoon baking soda -; 1/2 teaspoon salt -; Frosting: -; 1 cup unsalted butter, softened -; 1 package (8 ounces) cream cheese, softened -; 1 tablespoon grated lemon zest -; 4 cups confectioners' sugar -; 1/3 cup plus 3 tablespoons thawed pink lemonade concentrate, divided -; Pink sprinkles -

Recipe information

Cooking:

50 min.

Servings per container:

Source:

More details

Ingredients for - Pink Lemonade Stand Cake

1. 1 cup buttermilk -

2. 2 tablespoons lemon juice -

3. 2 tablespoons seedless strawberry jam, warmed -

4. 2 tablespoons thawed pink lemonade concentrate -

5. 2 tablespoons grenadine syrup -

6. 1 cup unsalted butter, softened -

7. 1-1/4 cups sugar -

8. 3 tablespoons grated lemon zest -

9. 4 large eggs, room temperature -

10. 1/2 teaspoon vanilla extract -

11. 2-1/2 cups all-purpose flour -

12. 1 teaspoon baking powder -

13. 1/2 teaspoon baking soda -

14. 1/2 teaspoon salt -

15. Frosting: -

16. 1 cup unsalted butter, softened -

17. 1 package (8 ounces) cream cheese, softened -

18. 1 tablespoon grated lemon zest -

19. 4 cups confectioners' sugar -

20. 1/3 cup plus 3 tablespoons thawed pink lemonade concentrate, divided -

21. Pink sprinkles -

How to cook deliciously - Pink Lemonade Stand Cake

1. Stage

Preheat oven to 350°. Line bottoms of 3 greased 8-in. round baking pans with parchment; grease parchment.

2. Stage

In a small bowl, whisk the first 5 ingredients until blended. In a large bowl, cream butter, sugar and lemon zest until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk mixture, beating well after each addition.

3. Stage

Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 20-24 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely.

4. Stage

For frosting, in a large bowl, beat butter, cream cheese and lemon zest until smooth. Gradually beat in confectioners’ sugar and 1/3 cup lemonade concentrate. If necessary, refrigerate until spreadable, up to 1 hour.

5. Stage

Place 1 cake layer on a serving plate. Brush 1 tablespoon lemonade concentrate over cake; spread with 1/2 cup frosting. Repeat layers. Top with remaining cake layer; brush remaining lemonade concentrate over top. Spread remaining frosting over top and side of cake.

6. Stage

Decorate with sprinkles. Refrigerate until serving.